Divine Italian Chicken Salad

• 2 lbs chicken breasts, Organic Free-Range (6)
• 5 ounces vermicelli (for diabetics, use low-carb rotini or penne pasta)
• 1 lb broccoli floret
• 1 lb frozen spinach
• 1 lb peas
• 1 pint marinated artichoke
• 1/2 pint red bell pepper, chopped (1)
• 8 ounces pepperoni, sectioned into fours
• 1/2 medium red onion
• 1/2 pint parmesan cheese, grated
• 12 ounces vinaigrette, 1 bottle Brianna's French dressing
• 2 tablespoons red wine vinegar
• 1/2 teaspoon low sodium salt, and
• black pepper, to taste

1. Saute the chicken until done. Cut into cubes.
2. Prepare vermicelli and vegetables per package instructions while chicken cooks.
3. Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
4. Drizzle with red wine vinegar.
5. Serve in salad bowls. Refrigerate remainder-it's even better the next day, and keeps well for 4-5 days.

chicken breasts, vermicelli, broccoli floret, frozen spinach, peas, artichoke, red bell pepper, pepperoni, red onion, parmesan cheese, vinaigrette, red wine vinegar, salt, black pepper

Taken from www.food.com/recipe/divine-italian-chicken-salad-330631 (may not work)